Roasted Brussels sprouts with pancetta vinaigrette from Six Seasons: A New Way with Vegetables (page 289) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • nicolepellegrini on September 12, 2020

    My sprouts were done in 15 minutes - any longer and they would have been burnt to a crisp, so don't just go by the listed cook time. It's hard to go wrong with this combination of ingredients, otherwise.

  • SheilaS on June 23, 2018

    Since I made the pancetta vinaigrette a day ahead and had some sprouts in the fridge, it was easy to make these. Just roast and toss with the vinaigrette. I can see this working with any number of roasted vegetables.

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